Buttermilk Roast Chicken

By cwyorkiex3

Despite the day-long soaking time — and trust me, the difference between a two-hour soak and a day-long one is tremendous, tremendous enough that I implore you to hold out for it — this recipe is a cinch, and totally fits my other side project: getting a relatively hassle-free, wholesome dinner on the table as many nights a week as possible, a table where we all sit down and eat the same things. It takes five minutes to throw together the buttermilk brine the evening before, and (with legs, at least) just 30 minutes to roast. In that time, you can toss a salad or roast another vegetable and later watch in awe as your toddler inhales a second leg of chicken. Or at least we did. Needless to say, we plan to make a habit of this recipe.

Ingredients

• 2 cups buttermilk
• 5 garlic cloves, peeled and smashed
• 1 tablespoon table salt
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian,a smoked one would also be delicious)
• Lots of freshly ground black pepper
• 2 1/2 to 3 pounds chicken parts (we used all legs)
• Drizzle of olive oil
• Flaked or coarse sea salt, to finish

Preparation

Step 1

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.